Fluffy Egg Drop Soup with Corn & Onion

The sweetness of corn and onion is delicious in this lightly flavored soup. By thickening the sauce you can easily make a light and fluffy egg drop soup. You don't need a lot of ingredients so you save money too!! This has very little salt so it's healthy too.

Steps

2.
Put the onion and corn in a pan. Add the chicken soup stock granules and simmer until the onion is translucent. If you have some mentsuyu sauce add a little to bring the flavors together.

3.
Add the katakuriko dissolved in water to thicken the soup (use katakuriko and water in a 1:1 ratio).

4.
Beat the egg well to break up the egg white. The key is to add 1 tablespoon of water. Pour it into the pan all at once; when the egg spreads out like a flower opening up, mix it with a ladle. Don't mix it right away!

5.
When the egg is fluffy it's done.
It's important not to overcook this.

Story Behind this Recipe

I wanted to make a Chinese style soup to go with dinner one day, and I thought of onion and corn as good additions that would cook up quickly. My husband is not a huge fan of soup, but he eats this one right up, so I've been making it ever since. I can make it with ingredients I always have in stock, so it saves money too.

Helpful Hints

By thickening the soup, the egg disperses nice and evenly. Another point to making the egg fluffy is to add a little water to it beforehand!! Also, turn the heat off right away to prevent the egg from becoming tough.